This comes from my friend Jean-Pierre Xiradakis who serves it at La Tupiña in Bordeaux, a restaurant that has been rightly praised as ‘paleolithic’. It is possibly the best restaurant in the world, certainly my favourite . . . Xiradakis got this dish from the writer and journalist Yves Harté who in turn got it from his mother who . . .
The recipe he gives in La Cuisine de La Tupiña proposes that for four people a chicken should be cut into ei